The trick is to make your first batch HELLLLLLLLA salty, then after the bugs are established from several weeks of fermentation, you now have starter where no salt is necessary. I’ve only added salt on the very first batch I made and none of mine have gone bad. The only mold I get is nonpathogenic which creates this beautiful layer across the top of the ferment (I’ll get a photo next time I give it a month to ferment and take hold). Mine are hard to drink straight cos they taste like tangy blood (hiiiiiigh iron content) but they’re amazing in smoothies. My partner eats the beets straight up though. I only eat them chopped and put in things like salad lol it’s a really great flavor, it’s just very potent.